Gluten Free Pasta Arrabbiata


  • 3 garlic cloves
  • ½ tsp red chilli, chopped or dry flakes
  • 2 tbsp olive oil
  • 400g tomatoes, fresh or tinned
  • 200g tomato purée
  • 1 tsp salt
  • 500g FREEE Organic Maize and Rice Pasta
  • 25g parmesan, grated
  • salt and pepper
  • fresh parsley, chopped


Arrabbiata Sauce

  1. Dice the garlic and put into a large frying pan, add the oil and chilli and cook over medium heat for 1-2 minutes.
  2. Chop the tomatoes and add these to the pan with any juice, the tomato purée, and season with salt and pepper.
  3. Simmer gently over medium heat, stirring occasionally for about 10 minutes.

Cooking the Pasta

  1. Three-quarter fill a pasta pan or extra-large saucepan with water.
  2. Add a teaspoon of salt and bring it to a rapid, rolling boil.
  3. Carefully add the pasta and boil uncovered, stirring occasionally to avoid it sticking.
  4. After 5 minutes carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
  5. Drain the pasta into a colander over the sink.

Pasta Arrabbiata

  1. Shake the colander then tip the pasta into the pan of sauce.
  2. Stir in the grated parmesan.
  3. Sprinkled with chopped parsley and serve immediately.